Posts from April 2016

Pocketful of Fries, as in Fries, a paperback illustrated history, by Blake Lingle

Pocketful of Fries

Fries

As in Fries! An Illustrated History of the World's Favorite Food (Princeton Architectural Press/ April 26, 2016) by Blake Lingle, cofounder of Boise Fry Company. For more on this pocketful of fries, read Blake Lingle interview on PA Press blog.


Not Just for Cancer Patients, Bull's Eye Skillet Avocado Eggs from Susan Bratton 'The Meals to Heal' Cookbook

Not just for cancer patients to get their strength back in The Meals to Heal Cookbook150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer ( Da Capo Lifelong Books, April 2016) by Susan Bratton of Savor Health and Jessica Iannotta.

Bull’s-Eye Skillet Avocado Eggs

Time: Prep: 10 minutes; Cook: 30 minutes

Serves 2

This dish uses avocado halves as an appealing, edible “cup” for eggs. These can also be served as a lighter lunch or dinner meal because of their nutrient density. For someone with a compromised immune system, cook longer, until the yolk is fully cooked.

Ingredients:

1 large ripe avocado

2 large eggs

1 teaspoon olive oil

Salt and freshly ground black pepper

Bull's-Eye Skillet

Cut the avocado in half, remove the pit, and scoop out enough of the flesh to accommodate an entire egg in each hollowed-out peel.

Remove a small portion of the outer peel of each avocado half so it sits straight when you set it on a cutting board.

Crack and separate the eggs, placing the yolks in two individual ramekins or small cups and both whites together in a small bowl.

Heat the olive oil in a lidded skillet over medium-high heat.

Add the avocado shells, flesh side down, and sear them, uncovered, for about 30 seconds, or until slightly golden.

Flip the avocado shells over and fill the cavities almost to the top with the egg whites.

Lower the heat to medium-low, put the lid on, and cook for 15 to 20 minutes, or until the egg whites have turned from clear to white and are almost set.

Carefully slide the yolks over the whites and continue cooking for 3 to 5 minutes, or until the yolks are cooked all the way through.

Sprinkle with salt and pepper and serve.

Nutritional Analysis: Calories 251, Total Fat 21 g, Saturated Fat 4 g,

Cholesterol 215 mg, Sodium 132 mg, Carbohydrates 10 g, Dietary Fiber 7 g,

Protein 8 g

Stretch and Save: After you scoop out the flesh to make room for the egg, any leftover avocado can be used to make Classic Avocado Toast (page 46).

(Excerpt from The Meals to Heal Cookbook: 150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer by Susan Bratton and Jessica Iannotta. Copyright © 2016. Available from Da Capo Press, an imprint of Perseus Books, a division of PBG Publishing, LLC, a subsidiary of Hachette Book Group, Inc.)


Berries and Cream Mojito or Peppermint Chocolate Mojito, You Pick thanks to Dreyer Farms

Berries and Cream Mojito or Peppermint Chocolate Mojito, Your Pick

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That's what I was pondering after reviewing mint offerings from Dreyer Farms....

Plantings are a start

Emerald and gold, pineapple and orange were other options


No Ring in this Roman Ciambella Cake caught while Window Gazing, Rachel Eats Recipe as Bonus

No Ring in this Roman Ciambella Cake caught while window gazing

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Maybe it's not a real 'Ciambella' cake after all, just an American twist on it

If this piqued your curiosity, try Ring and a Pot Ciambella Recipe from Rachel Eats (December 14, 2011)


Serve Flavorful Side, Grilled Asparagus with Lemon Zest and Mustard from Floyd Cardoz 'Flavorwalla'

Serve a Flavorful Side, Grilled Asparagus with Lemon Zest and Mustard from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books, April 5, 2016)

Grilled Asparagus with Lemon Zest and Mustard

Serves 6 to 8

I always preferred sautéing or roasting asparagus until I started growing it in my garden. I don’t know if it was the proximity of garden to grill that provided a push in this direction, but from the first time I grilled asparagus, it has been my favorite way to cook it. I love the method here in particular because you can prepare everything several hours ahead of time so that it’s ready to toss on the grill once it’s hot. (Note that on a day when the grill isn’t lit, you can go back to my old ways and sauté the asparagus in canola oil in a wide pan over high heat or roast it in a 425°F oven.)

If you don’t grow your own, truly fresh asparagus can be hard to find. Choose asparagus bunches that are standing upright with their stems in water. The base of the stems should not be shriveled or dry. The tips should be stiff and tight, with no moist or mushy sections. Be sure to clean asparagus thoroughly. The shoots grow straight up out of the ground, and lots of dirt can hide in the tight leaves at the top of each spear. 

2 bunches pencil asparagus (about 2 pounds/107 grams), washed and dried (see note)

1 tablespoon canola oil

1 teaspoon brown mustard seeds

½ teaspoon chile flakes

Kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

Minced zest and juice of 1 lemon

¼ cup minced shallots

2 tablespoons minced peeled fresh ginger

1 teaspoon minced serrano chile

228_Grilled Asparagus with Lemon Zest and Mustard

  1. Prepare a hot grill. Place a grill basket on the grill to heat.
  1. Trim the asparagus so that the spears are 4 to 6 inches long. Place the asparagus in a bowl.
  1. Heat a small pot over medium heat. Add the canola oil, and when it starts to shimmer, add the mustard seeds. Cook, stirring and shaking the pan, until the mustard seeds pop, 1 to 2 minutes.
  1. Pour the mustard seeds and oil over the asparagus. Add the chile flakes and season with salt and pepper. Pour over 1½ tablespoons of the olive oil and toss until well coated. Set aside.
  1. In a small bowl, combine the remaining 1½ tablespoons olive oil with the lemon zest and juice, shallots, ginger, and chile. Set aside. (Everything can be done up until this point up to 2 hours in advance and set aside at room temperature.)
  1. Place the asparagus in the hot grill basket and cook, shaking the basket occasionally, until crisp-tender, 8 to 10 minutes.
  1. Transfer the asparagus to a serving dish. Pour the lemon–olive oil mixture over it and mix well. Serve.

Note:

Washing Asparagus

Asparagus needs thorough rinsing to get rid of all the sand that can hide in its tight leaves and tips. To wash it well, place the asparagus tips down in a cylindrical container, such as a wine bucket or a thermos. Fill the container with cold water and let stand for 20 minutes, periodically shaking the asparagus to get the dirt out. Remove the asparagus from the water and shake dry.

(* Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.)